09 Jul 2012
by likemotherlikedaughterfoodblog
in Appetizer, Main, Recipes
Tags: artichokes, dough, food, homemade, homemade pizza, homemade pizza dough, homemade vegetarian pizza, pizza, pizza dough from scratch, pizza sauce, recipe, truffle oil, vegetarian
In Croatia where our family is from, the pizza always has a thin crust. We prefer this type of pizza to the thick, doughy fast food pizza usually served in restaurants. While Calgary does have pizzerias that offer a delicious thin crust pizza, it’s nice to roll out your own dough, lay on fresh ingredients, and enjoy a slice that is not scant on ingredients.
Pizza Dough
1 cup water
2 3/4 cups all purpose flour
4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oregano
2 teaspoons active dry yeast
Toppings
1 small can tomato sauce
4-5 Crimini mushrooms, thinly sliced
Handful of chopped artichokes
1 teaspoon oregano
Fresh tomato slices
Grated cheese (we recommend a four cheese blend such as Romano, Mozzarella, Parmesan, and smoked Gouda)
4-5 fresh basil leaves, washed and blotted dry
Dash of truffle oil
1. Preheat oven to 425 degrees F.
2. In a small bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
3. Stir the salt and oil into the yeast solution. In a large bowl, mix 2 cups of the flour with the yeast mixture.
4. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.
5. Let the dough rise until double; this should take about 1 to 2 hours, depending on the room temperature. Make the dough into a ball, and roll out onto a well floured surface.
6. Alternatively, you can use a bread maker on a pizza dough setting. Just pour all the ingredients into the bread maker bowl, starting with the water, oil, sugar and salt, flour and then yeast and oregano at the top. When finished, proceed with rolling dough out onto a floured surface.
7. Spread your toppings starting with the pizza sauce, cheese and then vegetables and oregano on top.
8. Bake for about 15 min on the middle rack, or until the cheese and crust are golden brown.
9. Garnish with fresh basil leaves and sprinkle with truffle oil.
01 Jul 2012
by likemotherlikedaughterfoodblog
in Dessert, Recipes
Tags: Canada Day, canada day red velvet cupcakes, cream cheese, cream cheese frosting, cupcakes, dessert, festive, food, frosting, photography, recipe, red velvet, Red velvet cupcakes, red velvet cupcakes canada day recipe, red velvet cupcakes with cream cheese frosting, vegan cupcakes, vegan red velvet cupcakes
It’s Canada Day! Our favourite way to celebrate anything is to eat, so DJ whipped up these mouthwatering red velvet cupcakes with cream cheese frosting in honour of the Constitution Act of 1867. There will be fireworks, food and more food. Then dessert will follow, which will be followed by more dessert.
2 eggs
1/2 cup unsalted margarine
1 1/2 cup cane sugar
1 cup vanilla Greek yogurt or vanilla soy yogurt
1 tablespoon red food coloring
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
2 cups all purpose flour
1 tablespoon cocoa powder
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Frosting:
2 packages cream cheese or non-dairy cream cheese spread, room temperature
1/2 cup unsalted margarine
2 cups icing sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease two 12 cup muffin pans or line with 16 paper baking cups.
3. Beat the margarine and sugar in a large bowl until light and fluffy.
4. Mix in eggs, yogurt, food coloring, vanilla and vinegar.
5. Combine the dry ingredients (flour, salt and baking powder) and stir into the batter until combined.
6. Spoon into muffin cups and bake for 18 minutes, or until the toothpick inserted into the center of the cupcake comes out clean.
7. Remove from the oven and cool completely before frosting.
Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, margarine and icing sugar until light and fluffy.
2. Arrange the cupcakes on the serving platter and pipe the frosting on with a big star tip.
24 Jun 2012
by likemotherlikedaughterfoodblog
in Main, Recipes
Tags: chickpeas, falafel, falafel burger, falafel recipe, falafel wrap, food, recipe, vegetarian falafel
We love falafel. We love burgers. There’s an obvious solution here – and it’s so tasty.
1 can chickpeas, rinsed and drained
1/2 cup bread crumbs
1 small onion, chopped
4 garlic cloves, peeled and chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon salt
Pinch of freshly ground pepper
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon whole wheat flour
1 teaspoon baking powder
Canola oil for frying
1. Put the chickpeas, onion, garlic, parsley, cilantro, cumin, salt, pepper, water and lemon juice into food processor and pulse until combined but still a bit chunky. Add the flour and pulse a few more times.
2. Transfer into a mixing bowl and add 1/2 cup bread crumbs, or more if needed.
3. Roll the mixture into balls and flatten with your hands to make a patty.
4. In a shallow skillet, heat about 1/2 inch of canola oil until it’s hot. Fry the falafel for a few minutes on each side on medium high heat until golden brown and crunchy.
5. Make a falafel burger with tahini, tomato, cucumber and pickles, or serve in pita with tzatziki sauce.
Adapted from Culinaire Magazine, a new Calgary food and beverage magazine!
17 Jun 2012
by likemotherlikedaughterfoodblog
in Main, Recipes
Tags: cacciatore, dish, main, recipe, tofu, Tofu Cacciatore, Tofu Cacciatore recipe, vegetarian Cacciatore, vegetarian Cacciatore recipe
Cacciatore is an interesting word. Chicken cacciatore refers to chicken prepared in a spicy tomato sauce with mushrooms and herbs. The Italian word literally means “hunter.” It refers to the ingredients that a hunter might have on hand when preparing the dish. So, here is tofu cacciatore – hunter style. Just imagine yourself on in the middle of the prairies, lassoing some wild tofu. A call to simpler times. Serve this with our garlic mashed potatoes.
2 tablespoons olive oil
1/2 pound firm tofu, cut into 1/2” slices
1/2 medium onion, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1 medium carrot, thinly sliced
1/4 cup white wine
1 clove garlic, minced
5 crimini mushrooms, sliced
2 celery stalks, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Vegeta
1/4 teaspoon freshly ground black pepper
1 small can stewed tomatoes, drained
1/2 cup tomato sauce
Fresh parsley, chopped
1. Preheat the oven to 350 F.
2. Heat a large skillet coated with 1 tablespoon of olive oil over medium high heat. Add the onion, carrots and bell peppers and cook, stirring frequently, for 10 minutes.
3. Add the garlic and saute for another 3-4 minutes.
4. Add the wine, basil, oregano, salt and pepper and cook, stirring frequently, for 3 minutes.
5. Add the tomatoes and tomato paste. Bring to a boil and allow to simmer for 15 minutes.
6. Heat another large skillet coated with 1 tablespoon olive oil over medium high heat. Add the tofu and saute for 8-10 minutes, or until lightly browned on both sides. Place the browned tofu cubes in a 13” X 9” baking dish and cover with the prepared tomato sauce.
7. Bake for 1 hour. Garnish with fresh parsley. Serve over garlic mashed potatoes.
– DJ
11 Jun 2012
by likemotherlikedaughterfoodblog
in Recipes, Side Dish
Tags: delicious mashed potatoes, easy mashed potatoes, food, garlic, garlic mashed potatoes, mashed potatoes, potatoes, recipe, side dish, vegan mashed potatoes
These mashed potatoes pair nicely with tofu cacciatore, which we’ll feature on the blog next week! They also go great with our chickpea and eggplant curry. These mashed potatoes are also fantastic straight from the bowl with a big spoon.
4 large potatoes, peeled and cut into chunks
3 tablespoons margarine
1 tablespoon olive oil
4 garlic cloves, chopped
Fresh parsley, chopped
1/2 teaspoon salt
1. Saute the garlic in olive oil over medium heat.
2. Cook the potatoes in salted, boiling water until tender. Do not drain completely; leave some salted water at the bottom of the bowl. Add the margarine and garlic, then mash until smooth.
3. Add parsley and mix well.
Serves four.
– DJ
03 Jun 2012
by likemotherlikedaughterfoodblog
in Appetizer, Recipes
Tags: bruschetta, bruschetta recipe, bruschetta with tomatoes, bruschetta without cheese, easy bruschetta, food, olive oil baguette bruschetta, recipe, tomato bruschetta, vegan bruschetta
Bruschetta is a favourite of mine in the spring. The basil leaves and grape tomatoes are fresh, and I can sit on the porch, close my eyes and pretend I’m actually in Italy, and not in Canada where there’s a good chance the clouds will come out of nowhere and it will start hailing. This tends to happen when I’m heading outside in shorts, a tank top and have a scrumptious spread of food with multiple plates. Sigh.
Grape tomatoes (200 grams)
Salt, to taste
Pepper, to taste
1 tbsp olive oil plus enough to drizzle on bread slices
1 tbsp white balsamic vinegar
2 basil leaves, shredded
Dash of oregano
One shallot, chopped
Garlic glove, sliced in half
1/2 of a baguette, sliced
1. Put oven on broil setting.
2. Slice baguette, and brush olive oil on the slices. Put slices in the oven and bake for 2-3 minutes, watching closely until edges are browned.
3. Slice grape tomatoes into small pieces and put them in a bowl along with shredded basil leaves, salt, pepper, oregano, olive oil, balsamic vinegar and shallot.
4. Mix ingredients until well combined.
5. When baguette slices are browned, remove from oven and rub the garlic clove across the top of each baguette to enrich it with flavour. Top slices with bruschetta.
– Silvia
28 May 2012
by likemotherlikedaughterfoodblog
in Appetizer, Recipes
Tags: easy hummus recipe, food, foodie, hummus, hummus liquid smoke, hummus tahini, recipe, sun-dried tomato hummus, sun-dried tomato hummus recipe, tahini, vegan, vegetarian
Hummus is a foodie’s best friend. It’s always there for you; as a sandwich spread, a dip, or something you spoon into your mouth like peanut butter. Not that I do that… all the time. This hummus is decadently creamy and the liquid smoke gives it an absolutely delightful smoky taste.
1 clove garlic, chopped
1/4 cup sun-dried tomatoes
1/4 cup lemon juice (about 1 large lemon)
1 can organic chick peas, reserve 1/2 cup of the liquid (398 ml)
2 tbsp olive oil
2 tbsp tahini
1/2 tsp smoked paprika
2 drops liquid smoke (about 1/8 tsp)
1. Rinse the chickpeas, but reserve the liquid from the can.
2. Add all ingredients to high-speed blender or food processor. Add the chickpea liquid gradually to taste, as you may prefer a less creamy/salty hummus.
3. Serve with Raincoast Crisps or baby carrots.
– Silvia
20 May 2012
by likemotherlikedaughterfoodblog
in Main, Recipes, Side Dish
Tags: dish, easy, macadamia nut pesto, macademia, main, nut, pasta, pesto, recipe, side, vegan, vegan pesto, vegetarian, whole wheat pasta, whole wheat.
With macadamia nuts instead of pine nuts you can add a tasty island twist to a traditional pesto pasta recipe.
3 cups fresh whole wheat pasta
1/2 cup unsalted, dry-roasted macadamia nuts
2 cups fresh basil leaves
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
salt and pepper, to taste
1/2 bunch of asparagus
1/2 of a zucchini
1. Cook pasta in a large pot of salted boiling water. Drain the pasta when it’s done.
2. Wash the asparagus, snap off the ends and discard. Wash and thinly slice the zucchini. Top the vegetables with a drizzle of olive oil, salt and pepper. Grill for 7 minutes, or broil for 10 minutes.
3. In the meantime, pulse the macadamia nuts in a food processor, then add garlic and basil and pulse a few times more. Slowly add the olive oil while the food processor is on. Scrape the sides of the food processor with the rubber spatula, add salt and pepper and pulse a few more times.
4. In a large bowl, mix pesto mixture and cooked pasta.
5. Cut up grilled asparagus and zucchini and add to the pasta.
6. Garnish with grape tomatoes and serve.
– DJ
14 May 2012
by likemotherlikedaughterfoodblog
in Dessert, Recipes
Tags: cake, carrot, desseert, nutty, orange, recipe
We made this cake for Silvia’s birthday this weekend. The icing is incredible; it’s impossible to have just one slice of this cake.
Cake
4 eggs or egg replacer equivalent to 4 eggs
1 1/2 cup cane sugar
1 teaspoon vanilla extract
1 cup apple sauce
4 cups (1 pound) grated carrots
1 cup chopped walnuts
1/2 cup raisins
2 tablespoons grated orange peel
2 cups all purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
Frosting
2 packages cream cheese or non-dairy cream cheese spread, room temperature
2 cups icing sugar
1/2 cup unsalted margarine, softened
1/4 cup orange juice, or more if needed
Cake
1. Preheat oven to 350 degrees F.
2. In a small bowl, mix flour, cinnamon, ground ginger, baking powder and baking soda. Set aside.
3. In a large bowl, combine eggs and cane sugar and mix until creamy. Add vanilla extract, apple sauce, grated carrots, raisins, walnuts and orange peel and stir until well combined. Note: Grate only the colored part of the orange, and not the bitter white skin underneath. The oils in the peel are what give it such an aromatic flavor.
4. Gradually stir in thee flour mixture into the egg mixture.
5. Grease one large round cake pan and transfer cake mixture into the pan.
6. Bake for 1 hour and 10 to 15 min or until a toothpick inserted into the middle of the cake comes out clean.
7. Cool the cake completely and then cut into 2 even layers. Start by tracing a line around the middle of the cake with a long serrated knife. Then slowly rotate the cake while following that line with the knife and cut through the cake toward the center. After a few rotations you will have sliced the cake in two.
8. Place one cake layer on platter and spread with frosting. Carefully place the second cake layer on top of that frosting. Spread with remaining frosting on top and the sides of the cake until it is completely covered.
Frosting
1. At high speed beat cream cheese and margarine until creamy. Gradually add icing sugar and orange juice and beat until fluffy.
2. Refrigerate finished cake at least 2 hours before serving.
– DJ
22 Apr 2012
by likemotherlikedaughterfoodblog
in Breakfast, Recipes
Tags: banana smoothie, easy smoothie recipe, fruit smoothie, mango smoothie, photography, recipe, recipes, smoothie
Green smoothies get all the hype. I’m looking at you, Green Monster Movement.
And yes, while they’re super healthy and super delicious, sometimes they just don’t cut it. When it’s finally 22 C in April instead of -15 C and snowing, (it used to snow on my birthday every year – and I have a May birthday) you just want a fruit smoothie.
That you can sip on while sitting on the porch, as your Vitamin D-deficient skin slurps the sun up for the first time in months – without being shielded by a giant winter coat, hat and ear muffs, of course. Calgary is a very sunny city. Even when it’s -40 C.
On those wonderful days when you can escape the perpetual chill, you just want something that you can slip some vodka into, if you feel like it. Am I right?
Peanut Butter Strawberry Smoothie
1 cup orange or cranberry juice
1 banana
1/2 cup strawberries
1/4 cup mango
1 tbsp natural peanut butter
1 scoop soy protein powder
Crushed ice (optional)
1. Combine everything in a blender on ice setting. Blend for 30 seconds to a minute.
– Silvia
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